At Dandelion we welcome group bookings at our family table, seating up to 16 guests. For 10 or more guests we are pleased to offer the following menus.

Feed Me ! menus

Chefs tasting menus, ideal for celebrations, when you can’t make up your mind or want to try a bit of everything (Minimum 2 guests)

We have four distinct formats for our tasting menus featured here. If you have preferences or dietary requirements we are happy to modify the menus to suit you

Wine and beer flights can also be matched with these menus by our Bar

Dishes marked # contain wheat products
 

the buddha

$58 per person 5 courses

Dồ chay in Vietnamese, inspired by Buddhist cuisine of the Imperial Capital of Hue, on the Perfumed River. A vegetarian menu, in keeping with the general Buddhist precept of ahimsa (non-violence)

Buddha roll - rice paper roll with Hanoi five spice tofu, shiitake, pickled beetroot mushrooms and shiso with peanut hoi sin#*
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Water chestnut, water spinach and taro dumplings soup of sweet and sour coconut, lemongrass and kaffir lime#*
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Sweet potato curry with baby corn, mushroom, snake beans, sawtooth coriander, pomelo and papaya salad
Kale, broccoli, green beans and water chestnut stir-fried with garlic and oyster sauce
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Bánh Flan - Vietnamese coffee crème caramel, cashew nut praline, honeycomb
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Fresh fruits
Fresh and fragrant Vietnamese mint, spearmint, garden mint infusion

In accordance with Buddha’s wishes we do not serve a wine paring with this Feed Me! menu. If however you would like to have our Barpair the menu with wines, please let us know.

the mountain

$68 per person 5 courses

$118 with matching wines

From Dalat, Sapa and the 54 ethnic minorities residing in the highlands, this menu will showcase full flavored, highly crafted dishes, rich with meats, game, heady spices.

Peking duck, spring onion and cucumber with hoi sin#
NV Champagne Laurent-Perrier Brut LP (Tours-sur-Marne France)
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Bo La Lot the classic grilled minced Wagyu beef in betel leaves
2015 Ophelia Pinot Noir (Mornington Peninsula Vic)
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Caramelised pork hock with tamarind with fragrant herbs and iceberg lettuce wrap
Kale, broccoli, green beans and water chestnut stir-fried with garlic and oyster sauce
2015 Howard Vineyard ‘Clover’ Shiraz (Adelaide Hills SA)
 -
Bánh Flan - Vietnamese coffee crème caramel, cashew nut praline, honeycomb
2013 Samos Phyllas Vin Doux Muscat(Samos Greece)
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Lime marshmallow with gin & tonic / raspberry jelly
2015 Xanadu ‘Cane Cut’ Viognier (Margaret River WA)
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Vietnamese coffee

the river

$78 per person 6 courses

$128 with matching wines

Inspired by one of the world’s greatest rivers the mighty Mekong, with a prevailing influence from bustling Saigon and the trade that flows to its delta.

Crab spring rolls, wrapped in crunchy lattice rice paper with nuoc cham
Lillet Blanc Vermouth (Bordeaux France)
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Smoke salmon, asparagus, purple cabbage rice paper rolls with Yarra Valley Salmon Pearls, ginger nuoc cham
NV Vigna Sancol Prosecco DOC Brut (Valdobbiadene Italy)
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Duck braised in coconut water and orange with Thai basil, ginger and candied orange rind
Kale, broccoli, green beans and water chestnut stir-fried with garlic and oyster sauce
2015 Ophelia Pinot Noir (Mornington Peninsula Vic)
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Twice cooked beef short ribs, coconut water, mountain spices with green mango salad#                   
2014 Pesquie ‘Terrasses Rouge’ Grenache Syrah Mourvèdre (Rhone Valley France)
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Lemongrass panna cotta with mint caviar, rhubarb jelly and Champagne sorbet
2015 Bera Vendemmia Moscato d’Asti (Piedmont Italy)
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Ginger chews
Vietnamese coffee or fresh Vietnamese mint, spearmint and garden mint infusion

the sea

$78 per person 6 courses

$143 with matching wines

Vietnam has 3260 km of diverse coastline. This menu is a seafood lovers dream. Luxury and quirky ingredients, simply and lovingly prepared

Green rice fried Tiger prawns, nuoc cham
NV Vigna Sancol Prosecco DOC Brut (Valdobbiadene Italy)
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Smoked salmon, asparagus, purple cabbage rice paper rolls with Yarra Valley Salmon Pearls, ginger nuoc cham
2015 Domaine Des Corbillières Sauvignon Blanc (Loire Valley France)
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Passionfruit cured Yellowtail Kingfish with pomelo, daikon, crispy taro and chili
2016 Ocean Eight Pinot Gris (Mornington Peninsula Vic)
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Rockling fillets wrapped in banana leaves with Hoi An lemongrass, chilli and turmeric paste
Lotus leaf wrapped fried rice with coconut and vegetables
2015 Cep d’Or Rosé (Provence France)
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Lemongrass panna cotta with mint caviar, rhubarb jelly and Champagne sorbet
Sanchez Romate ‘Cardenal Cisneros’ Pedro Ximenez (Jerez Spai
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Lime marshmallow with gin & tonic / raspberry jelly
Vietnamese coffee or Lemongrass and ginger infusion

 

Dandelion is also available for full restaurant book-outs for breakfast, lunch or dinner any day of the week.

Bookings can be made via 9531 4900 or info@dandelion.ws 

A deposit of 20% is required at the time of booking to secure the table. Balance to be paid on the night.